White Bean, Tasmanian truffle and chive soup (Paul Foreman)

4.8 9 ratings

Prep. 5min

Total 15min

6 portions

Ingredients

garlic cloves
2
truffle oil plus extra to serve
10 g
fresh Swiss brown mushrooms sliced
60 g
brandy
30 g
chicken broth bone,
200 g
2 tsp Chicken stock paste, with 200 g water (see Tip)
pouring (whipping) cream
300 g
full cream milk
200 g
truffle creme
25 g
dashi powder
5 g
cannellini beans rinsed and drained
2 cans
sea salt to season
½ tsp
ground white pepper to season
¼ tsp
fresh chives finely sliced
15 g
bread of choice, to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 287.8 mg

Protein 15.8 g

Calories 1852.3 kJ / 442.7 kcal

Fat 24 g

Fibre 8 g

Saturated Fat 13.4 g

Carbohydrates 40.3 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Chef favourites (part 2) 8 Recipes
Australia and New Zealand

You might also like...

Grisons barley soup

1 h 15min

Turmeric chicken bone broth

6 h 10min

Pickled red onions

1 h 50min

Grated carrot salad (Thermomix® Cutter, using modes)

5min

Green smoothie

10min

Potato and porcini mushroom soup

30min

Palak paneer

45min

Refried beans

10min

Lemon caper butter

10min

Tingly Korean pork noodle ramyeon

50min

South African yellow rice using rice mode

20min

Rye bread rolls

12 h